Hi fellow food lovers.
Today I’m sharing with you my easy no fuss hummus.
Let’s face it, should you want to make proper hummus you will need to buy tahini, you probably use half of the jar and leave it in the back of your fridge for a year before you notice you have it.
We will replace tahini for another ingredient that we all adore and is so good for your health: coconut oil.
- 400g of chickpeas
- 4 tablespoons of chickpea water
- 2 teaspoons coconut oil
- 2 garlic cloves
- 1 teaspoon sea salt
- 3 tablespoons of extra virgin olive oil (plus extra for drizzling)
- 1½ tablespoon squeezed lemon juice
In a food processor, add the chickpeas, coconut oil, garlic, salt, lemon juice and the chickpea water.
Turn on the food processor and slowly pour in the olive oil while it blends
When the mixture is fully combined and smooth, pour it into a serving bowl. Drizzle with some more extra virgin olive oil and sprinkle some paprika.
Delicious and easy dip that will definitely impress your friends.
If you knew my person, you would know that I absolutely love mac and cheese! I love pasta and I love cheese!
I had deep friend Mac and Cheese balls before but they were quite big size – not as small as a golf ball but not as big as a tennis ball! In my opinion, this sort of food is good in bite size!
For this recipe, you will need left over mac and cheese.
I used ditalini rigati pasta, lots of single cream, butter, Parmesan cheese, cheddar cheese and mozzarella. Make sure you leave the Mac and Cheese in your fridge for over night before using it for the recipe.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and scoop into balls.
Whisk the bread crumbs with the paprika, chili powder and black pepper in a shallow dish; set aside. Beat the 1 egg with the 3 tablespoons milk in a small bowl. Coat the balls in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel plate; serve hot – I should have made a salsa sauce to go with it.
I’ve made a quick sauce out of tomato purée, honey, soya sauce and chili.